Massa de panqueca fácil
Original in Portuguese
receitasdecomida.com.br · 2017
Against 338 crepe recipes
Less egg than 88% of recipes and less liquid than 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (5)
- 1 Xícara (chá) Leite≈ 244 g
- 1 Xícara (chá) Farinha de Trigo≈ 125 g
- 1 Colher (sopa) Manteiga≈ 14 g
- 1/2 colher de chá de fermento≈ 2.5 g
- 1 Ovo Grande≈ 50 g
flour 125 gbatter 436 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.
- Liquid195% · 21st percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter11% · 41st percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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